Kefir “grains” (north Lake City)

Giving-away starter amounts (about ¼ cup) of kefir “grains.” The culture is a commensal of yeast & bacteria species rather like a kombucha “SCOBY,” and will turn ordinary milk into a delicious, very-healthful drink in a day or so. The organisms in kefir are some of *the* best probiotics and help significantly in adjusting and balancing the human gut biome (i.e., after a course of antibiotics) and suppressing overgrowths of candida and anaerobes. What you make at home is *far* better (and better for you) than the store-bought variety.

There’s tons of information on the Web, or I can tell you everything you need to know.

(And it’s pronounced keh-FEER. I called it KEE-fr for decades tho.)